Ingredients
- 2tbsp Olive Oil
- 1 Onion, Finely Chopped
- 500g Root Vegetables, Cut Into 2cm Pieces
- 2 Garlic Cloves, Finely Chopped
- 3 Rosemary Sprigs, Leaves Picked And Chopped
- 100g Smoked Speck Or Bacon, Chopped
- 2 Litres Stock
- 125g Dried Pasta
- 100g Green Beans, Cut Into 1cm Pieces
- 1 Can Cannellini Beans, Drained
- 1 Bunch Kale, Shredded
- Sea Salt And Freshly Ground Pepper
- 150g Meredith Dairy Chévre, Broken Into Small Pieces
Preparation
- Step 1 Heat oil in a large pan over a medium heat and fry onion until soft. Add garlic, rosemary and smoked speck/bacon to pan and cook for 2 minutes.
- Step 2 Add root vegetables, cook, stirring well for 2 minutes. Add stock and gently simmer for 10 minutes, add pasta, cook until al dente, then add green beans, cannellini beans and kale.
- Step 3 Simmer for 5 minutes, season well with salt and pepper, add Chévre, gently stir through and serve.
Products Used
-
Fresh Goat Cheese 150g CHÈVRE |
Original & Fresh Dill
